Homebrew Beer Recipes | Page 787 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2018 7:14 PM

Notes:

Author:

Cityscape Brewing on YouTube

Boil Size: 6.59 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2021 2:22 PM

Notes:

Author:

Boil Size: 6.55 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.47

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2021 8:17 PM

Notes:

Author:

Geoff Dyhrberg

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2020 11:33 PM

Notes: 4th Generation Yeast.
This is a split batch with the German Pils. Single mash and then split into the Polish Pils and the German Pils.
Step mash starting at 120 for 20 minutes, 135 for 20 minutes, and 150 for 20 minutes.
90 minute boil.

Author:

7 Gal Home Brewing

Boil Size: 22.3 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 68

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 196.7 g

Creation Date: 3/5/2020 9:41 PM

Notes: 12kg quince

Author:

JMM1976AZ

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 1/20/2019 8:28 AM

Notes: Mash: TRADITIONAL MULTI STEP - Protein Rest: 122° F for 20 minutes - Beta Sacch’ Rest: 149° F for 30 minutes - Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170° F for 10 minutes
-Vorlauf and Sparge
-Boil for 90 minutes adding hops @ 90,60,30, Flameout Intervals

Author:

Craigerrr

Boil Size: 12.1 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: 1.45

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2018 4:18 AM

Notes: Add 152ml (76ml per carboy) pure cranberry juice, and 8ml (4ml per carboy) pure vanilla extract at packaging

Author:

Sababa7

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2018 2:40 PM

Notes: Partigyle brew planning
Mash target: 18 liters of first runnings and 18 liters of (2nd + 3rd runnings.
A calculated 18L preboil batch of 1.060-1.065 OG batch, will be boiled, belgian candi sugar blonde added to boost OG as necessary. see Saaz and Hallertau hops schedule. fermented with trappist high gravity yeast

Second + Thrid extraction of 9+9L should yield a 1.030OG wort + elderflowers (50-100heads) added to the boil (10min). see lemon drop and northern brewer hop schedule. fermented with saison blend yeast

Author:

Dan_K

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/16/2018 7:26 PM

Notes: Salt additions as below, into 10 Liters of RO Water provide the target profile which is a slightly shifted version of Light Colored and Hoppy.

Mash fraction is 7 liters, the sparge is 3 liters.

Being as the quantities are, small, 10% w/v stock solutions or suspensions were prepared, and volumes of the stock will be added to water to attain the desired water chemistry. (note 10% Nacl tends to exhibit microbial growth after a few weeks, so make fresh)

Gypsum: 2 g CaSO4•2H2O ~0.4 tsp
Epsom salt: 0.25 g MgSO4•7H2O ~0.1 tsp
Table salt: 0.25 g NaCl ~0.0 tsp
Calcium chloride: 0.75 g CaCl2•2H2O ~0.2 tsp

Brew Date 6/26/18 this boil was done in a double boiler system and the actual temperature for the 75 minutes was 204 F

yeast pitch 6/27 ferm temp 67 +/- 1 F
Dry Hop date 7/4/18 _7 day
Dry Hop date 7/8/18_3 day

Sensory Profile Very Good Aroma, Taste and Mouthfeel. Very Clean

Superior to A side by side brew Using Rahr 2 row very slight astringency and grainy character

Author:

JD

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/11/2013 8:40 PM

Notes: This beer is very floral and friuty. An agreeable beer for sure. leaves a flavor in your mouth long after its drank.Agreeable by the many that have tasted it. I recently had a party of about 30 and shared it among other brews I have created. This one was the one everyone went back to. I seriously believe you wont be disasapointed if you try it. If you improve it or change it, I'd love to know how it turned out for you. Or if you followed the recipe, what your thoughts were.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/29/2017 5:00 PM

Notes:

Author:

Sensing Brewing

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2017 9:43 PM

Notes:

Author:

J Bell

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2017 9:01 PM

Notes:

Author:

JohnnyAH

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 14 ° C

Priming Method: Dextrose

Priming Amount: 60g

Creation Date: 1/12/2016 2:27 PM

Notes: All Simpsons UK malt. Aerated with electric mixer for 3 mins.

Brewed on 16/01/2016

Gravity 27/01/2016 at 1.028. Tasting good.
Gravity 10/02/2016 at 1.027. Roused yeast and added heating belt.
Gravity 15/02/2016 at 1.024. Bottled.

Author:

Resonator

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.154

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2015 4:28 PM

Notes:

Author:

unioncitysfinest

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Corn Sugar

Priming Amount: 2/3 C.

Creation Date: 2/10/2015 2:56 AM

Notes: Recipe from Fermentation Solutions

Original recipe calls for partial boil, but used a full boil ~6 gallons.

Brew Notes:
-maybe a tad more carbonation
-nice fruity nose (banana, clove?, funk)
-sweet, lingering, yeasty
-a tad darker than the style calls for (maybe due to extract method as opposed to all grain)

Author:

Fjord & Fjell Nano Brewery

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 9.2

Efficiency: 65

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: Dextrose

Priming Amount: 120 g

Creation Date: 12/26/2014 10:53 PM

Notes: Starter: 2l 10P stir plate for 2 days
Pitching: 19 deg C

Author:

Darby Gene the Brewing Queen

Boil Size: 7 Gallons

Boil Time: 20

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2019 4:32 AM

Notes: Pitched lactobacillus first for two days, then kolsch with cherries and more salt at 1 million cells/mL/P.

Some issues with temperature control and stuck grain from a new system.

OG 1.055

This made a great beer! I made it for a party and everyone seemed to really enjoy it! It was quite low ABV and not a strong sour, so it made for a good day-in-the-sun beer.

Author:

Brewstore

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2015 4:02 PM

Notes:

Author:

randylahey

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 6:50 AM

Notes: Brew Date: Jan 27, 2015
BRIX 13.0 on 22L post boil wort
Brewhouse efficiency 82%
set aside 6L of total 30L starting volume for a quick sparge into bag sitting on a colander)
Brix of this second running was 5-6
squeezed bag well
Pre boil 27L (lost 3L to grain)
OG: 1.053

100% of wort into fermenter (screwed up whirlpooling and didnt' wait for clearage)
pitched 500mL starter (started 24hrs before at 70F, crashed for 4 hours at 4C, dumped off top liquid)
Fermenting at 63-68 (immersed in ice bath)
When adding priming sugar, the volume may be topped up to 6 gallons. Boil priming sugar in 2L water. Brings ABV in line to around 5%

DAY 5:
Transferred to secondary (primary in a bucket) and BRIX was 6.1. Great floral smell, light yellow colour, and tasted ok. 13-6.1 is about ABV 6%. Safale 05 consistently giving high attenuation.

Lost 1L to trub in primary.

Day 8 crystal clear and she's bottled. Outta beer, what can i do?

Day 10 Tasting. Nice floral, fruity smell and a faint honey taste to it. A bit of priming sugar when gone will sharpen up the taste.